Agedashi Tofu Recipe – Japanese Special
Agedashi Tofu is a delightful Japanese appetizer featuring tender silken tofu lightly coated in potato starch and fried until golden and crispy. Served in a warm, umami-rich dashi broth and topped with aromatic garnishes like grated daikon, ginger, green onions, and fragrant herbs, it delivers a harmonious balance of textures and flavors. This quick-to-make dish is perfect as a starter or light snack, bringing authentic Japanese taste to your table in just 25 minutes.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Agedashi Tofu Ingredients :
- Two 12-ounce boxes of silken tofu (drained)
- Potato starch or cornstarch (for dusting)
- Oil (for frying)
- 1 cup dashi stock
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
How To Make Agedashi Tofu
Drain the tofu and wrap it in paper towels. Place it in a strainer for 30 minutes to remove excess moisture. Cut the tofu into four pieces, pat dry with paper towels again, then coat each piece with potato starch.
Heat the oil to around 340 degrees Fahrenheit for deep-frying. Carefully add the tofu pieces to the hot oil and fry until they are golden brown. Remove them and drain on paper towels to remove excess oil.
In a small saucepan, heat the dashi stock, mirin, soy sauce, sugar, and salt until boiling, ensuring the sugar has dissolved.
Divide the fried tofu among four bowls. Pour a little of the hot broth into each bowl and garnish with grated daikon, a touch of grated ginger, shiso leaves, myoga (Japanese ginger), and green onion according to taste.
Recipe Tips
Moisture Removal: Drain tofu thoroughly—wrap in paper towels and let sit in a strainer for 30 minutes to ensure crisp frying.
Even Browning: Maintain oil temperature around 340 °F (170 °C) for consistent golden crust without sogginess.
Quick Frying Tip: Fry tofu cubes just until golden, then drain on paper towels to preserve their crisp exterior.
Garnish Variety: Customize toppings—swap or combine grated daikon, ginger, shiso, myoga, or scallions for varying flavor and aroma.
Best Served Fresh: Serve immediately—the crispy tofu will soften if left in the broth too long.
